4 lb slightly under ripe peaches
3 c onions, sliced
1/3 c olive oil
1 T turmeric
1 T cumin, ground
2 t garlic, minced
1 t ginger, minced
1 t red pepper, dried
1/2 t pepper
1/2 t cardamom, ground
1/2 t dry mustard
1/4 t nutmeg
1/4 t cloves., ground
2 c white wine vinegar
2/3 c brown sugar, firmly Packed
2/3 c white sugar
Saut onions in olive oil for five minutes or until tender. Add
spices and saut for 2 minutes. Stir in vinegar and sugars, then simmer, partly covered for 15 minutes. Blanch peaches slightly in boiling water for 1 minute. Drain, peel pit and slice. Add to onion mixture and simmer just until tender. Transfer with slotted spoon to sterilized mason jar. Reduce syrup over high heat to 11/2 cups. Add slowly to jars to almost cover fruit. Stir. Fill jars slowly with syrup, cap loosely and cool. Tighten caps and let stand in dark place at least 2 weeks.
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